A Seat at My Table 

   Pull up a chair, there's always room for one more!

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Infused vinegars are one of the easiest ways to add flavor to salads, grains, root vegetables, dips, vinaigrettes... you name it! Walk into any gourmet food shop and you'll likely have a difficult time choosing just one or two. The choices in size and ingredients seem endless, but they can also be pricey. 

And what if you don't care for a particular combo? or would like to have multiple infusions to choose from but not necessa...

February 22, 2019

Ready to get your crunch on? My friend Brynn McDowell, aka The Domestic Dietitian made a little video a while back on how to make these fantastic-looking crackers with just three ingredients and five minutes: whole grain lavash bread, extra virgin olive oil and spices. I've been dying to make these ever since.
 

THREE times I've put whole grain lavash bread on the shopping list... and THREE times it has been eaten before...

Once you start making your own vanilla extract you'll never go back to expensive grocery store options again! You might even be so thrilled you venture into making other extracts as well... orange spice, lemon drop, cool spearmint, the possibilities are near endless.

In this post, I'm going to show you how to make the easiest and most widely used extract, true vanilla extract. I've been making this extract for years. The type...

I may be in the minority here, but I'll be glad when the fixation on bacon-wrapped EVERYTHING begins to wane [woven bacon taco shells that use 1.5 lbs of bacon for two shells... bacon-wrapped sushi... bacon-wrapped mac 'n cheese... bacon-wrapped pickles... you get the picture]. I'm not holding my breath though. Instead, I've created some alternatives that I love... I'm betting you will too!

When I'm looking for a delicious bac...

September 21, 2018

Pumpkin granola that actually contains REAL pumpkin... and not just a little, but a lotta pumpkin is what's in store for you today! Plus, everything that pairs well with pumpkin ~ mmm, yes, please!

We are huge granola fans around here. We eat it with nut milk, top yogurt with it, eat it on the trail, make cookies with it and sprinkle it on muffin batter. Buying it is expensive though... plus, I like a lot of "stuff" in my gran...

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Pumpkin, Sage & Barley Risotto

February 8, 2019

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Hi there, I'm Catherine! 

I'm so happy you stopped by my little corner of the internet. So, are you hungry? Me too! What to eat, is the question. As an organic produce grower, classically trained personal chef who eats mostly plants, and a dietetics student, I'm always thinking about food.... how it looks, smells, tastes, makes us feel and affects our environment. I regularly geek out on the science behind what makes plants scrumptious and why we should eat more of them. I love to share my experiments with YOU! So grab an apron, sharpen your knife and let's go!

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